Description
When you need a quick fix for dinner and you love spicy Asian noodles, this is your go-to. Thai Curly Coconut Curry Noodles are lightning fast and delicious!
Ingredients
- 2-½ cups Low Sodium Vegetable Broth
- 13-½ ounces, fluid Organic Coconut Milk
- 1-½ teaspoon Curry Powder
- 1-½ teaspoon Asian Garlic Chili Sauce (I Used Sambal Oelek Ground Fresh Chili Paste)
- 5 ounces, weight Package Asian Gourmet Chuka Soba Curly Noodles, Uncooked (or Any Ramen)
- 3 cups Thickly Sliced Mixed Mushrooms (Baby Bella, Shitake, Etc)
- ½ teaspoons Salt
- Diced Scallions, Thinly Sliced Jalapenõs, Diced Red Pepper, Cilantro And Lime, For Garnish
Preparation
Put broth, coconut milk, curry and chili sauce in a small pot and bring to a boil. Turn down to a simmer and add noodles and mushrooms. I break the noodles in half to make them easier to submerge. In about 5 minutes, the noodles will be soft and the mushrooms tender.
Absolutely don’t forget to garnish with lots of green onions, sliced jalapeños, diced red pepper, cilantro and a squeeze of lime.
Recipe adapted from Sam The Cooking Guy.
